Doug’s German Spätzle

For the Spätzle…

4 cups All purpose Flour

5 Eggs, whisked

1 cup Whole milk

1 teaspoon Salt

1/2 teaspoon and pepper

4 tablespoons full fat sour cream

Optional toppings…

Butter

Sautéed Onions

Chopped Fresh Parsley

Toasted Breadcrumbs

In a 5 quart stock pot, add 3 quarts water and place over medium high heat to boil. Once boiling, salt the water.

Meanwhile for the spätzle dough, add the flour to a large mixing bowl. In a large liquid measure add the milk, salt, pepper, and the eggs. Whisk thoroughly to combine then add wet mixture to dry. Fold with a rubber spatula until no dry flour remains. Cover and let sit for 10 to 20 minutes.

To cook the Spätzle, use a pastry brush to wet the Spätzle maker and scraper with cold water, then place maker over the boiling pot of salted water. In batches, add some dough to the Spätzle maker. Work dough through the holes with a scraper or rubber spatula, into the salted boiling water.

Use a skimmer to transfer the floating boiled dumplings to a colander, placed over a large mixing bowl. Repeat the process until all dough has been cooked.

Once all spätzle are cooked, drain the cooking water, and transfer the spätzle to the warm pot with a tablespoon of butter mixed through. Cover to keep warm. Serve as you like, with one or more additional toppings. Enjoy!